Vorschmack
Vorschmack is a cold dish made from salted herring, apple, onions and butter. It is served on bread and can be garnished with lemon and fresh herbs.
Ingredients
- 300 g filleted matjes herring 30 g butter
- 1 big apple
- ½ large or 1 medium onion
- 2 eggs
- ½ lemon
- Parsley
- Bread
Description
Vorschmack is an ancient Jewish kosher dish. In olden times, the herring was soaked in milk, making the fish softer and more tender. Today you can safely skip this step. In Jewish cuisine, Vorschmack became a national dish, although it originates in East Prussia's cuisine, where it was prepared with fried herring and served as a starter.
Vorschmack is served hot according to Prussian and Swedish tradition. In the Jewish kitchen, Vorschmack turned into a cold appetizer, prepared with salted herring. Traditionally herring of inferior quality, the so-called "rusty" herring, was used for the preparation of Vorschmack
In the past, it was served only on white bread. Nowadays, many families use gray bread or even toasted brown bread for serving. There are a lot of variations. Vorschmack is an integral part of national cuisine and has gained extraordinary popularity in many countries around the world.
It is served cold and can be spread with a knife or spoon over a slice of bread. In our recipe, we serve Vorschmack in a festive way by using a piping bag to decorate it with beautiful flowers. You can serve Vorschmack with lemon and fresh herbs, but it tastes just as well without any addition.
